Ingredients

200g dark chocolate, roughly chopped
175g unsalted butter
325g caster sugar
130g plain flour
3 eggs
Icing sugar for dusting

Method

1. Preheat the oven to 170C/325F/Gas 3. Boil the kettle and line the tin.

2. Put the chocolate and butter into a heatproof bowl over a saucepan of simmering water (use the boiling water from the kettle to make this quicker). Don’t let the base of the bowl touch the water, and leave until melted and smooth.

3. Remove from the heat. Add the sugar and stir really well until incorporated. Add the flour and then stir really well.

4. Add the eggs (all in one go – not like a cake!) and mix until thick and smooth. (It might seem like it will never mix, but keep going!)

5. Spoon the mixture into the prepared baking tray and bake in the oven for about 30-35 minutes, or until flaky on the top but still soft in the centre. Be careful not to overcook otherwise the edges will become hard and crunchy.

6. Leave to cool completely before slicing and dusting with icing sugar. As you can see, this isn’t my strong point – I end up with loads or hardly any! The book says this make about 12, but if you use good quality chocolate they will be really rich, so I cut them into 18 pieces.

7. Enjoy your brownies with a cuppa

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